Basil-Infused Gin Rickey

Dorothy Elizabeth, Straylight | New York

Fresh basil adds clean, bright flavor and an emerald-green hue to the refreshing Rickey.


Serving: 1

  • 2 ounces basil-infused gin (see Editor's Note)
  • 2 ounces basil-infused gin (see Editor's Note)
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 3/4 ounce simple syrup
  • 3/4 ounce simple syrup
  • soda water, to top
  • soda water, to top

  1. Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
  2. Strain into a highball glass over ice.
  3. Top with soda water.
Editor's Note

Basil-Infused Gin:
375 grams (1 1/2 cups) basil, de-stemmed 
1 750ml-bottle gin
1/2 teaspoon citric acid powder or lemon juice 

Combine gin and basil in a Vitamix or other high-speed blender and puree. Add citric acid or lemon juice briefly pulse to combine. Fine strain through a tea strainer, coffee filter or nut-milk bag and funnel into a clean bottle. Cap tightly and refrigerate.

Large Format:
1 750ml-bottle basil-infused gin
375 ml lime juice
375 ml simple
soda water, to top

In a punch bowl, stir together all ingredients with ice. Float lime wheels in the punch bowl to garnish. To serve, ladle into individual cups.